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Homemade chimichurri sauce with fresh parsley, garlic, oregano, olive oil, red wine vinegar, and red pepper flakes served with grilled steak.

Easy Homemade Chimichurri Sauce

Fresh homemade chimichurri made with parsley, oregano, garlic, red wine vinegar, olive oil, lemon, and red pepper flakes. A quick herb sauce for steak, chicken, vegetables, and more.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: condiment, sauce
Cuisine: Argentinian-Inspired
Ingredients Method Notes

Ingredients
  

  • 1 packed cup fresh flat-leaf parsley finely chopped
  • 2 tablespoons fresh oregano finely chopped
  • 4 garlic cloves finely minced
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher or fine sea salt plus more to taste
  • 1/4 teaspoon freshly ground black pepper

Method
 

  1. Rinse the parsley and oregano thoroughly and dry completely.
  2. Remove the tough lower stems from the parsley and oregano.
  3. Finely chop the parsley with a sharp chef's knife, keeping some visible texture.
  4. Finely chop the oregano.
  5. Finely mince the garlic.
  6. Place the parsley, oregano, and garlic in a medium bowl.
  7. Add the crushed red pepper flakes, salt, and black pepper.
  8. Pour in the red wine vinegar and fresh lemon juice.
  9. Stir thoroughly and allow the herb mixture to sit for 2–3 minutes.
  10. Slowly pour in the extra-virgin olive oil while stirring.
  11. Continue stirring until the herbs and garlic are evenly distributed throughout the oil and vinegar.
  12. If the chimichurri is thicker than desired, add another small splash of olive oil.
  13. Taste and adjust the salt, vinegar, lemon juice, or red pepper flakes as desired.
  14. Let the chimichurri rest at room temperature for 20–30 minutes before serving.
  15. Stir thoroughly again immediately before serving.
  16. Spoon over grilled steak, chicken, vegetables, potatoes, or other dishes.

Notes

Flat-leaf parsley is recommended for the best flavor and texture.
Dry the fresh herbs thoroughly after washing so excess water does not dilute the sauce.
Hand-chopping the herbs gives chimichurri a better coarse texture than completely pureeing them in a blender.
If fresh oregano is unavailable, substitute approximately 2 teaspoons dried oregano.
Adjust the crushed red pepper flakes according to your preferred heat level.
Chimichurri naturally separates as it sits. Stir thoroughly before serving.
Allow the finished sauce to rest for at least 20 minutes before serving so the flavors can develop.
Store in an airtight container in the refrigerator for up to 5 days.
Refrigerated olive oil may become cloudy or thick. Let the sauce sit at room temperature for 15–20 minutes before serving.
Chimichurri can be frozen in small portions for up to 3 months.
If using chimichurri as a marinade for raw meat, do not serve the same portion as a fresh finishing sauce.